Journal of Food Biosciences and Technology,

Islamic Azad University, Science and Research Branch, 2, 27-34, 2012

Rheological Properties of Low Fat Mayonnaise with Different Levels

of Modified Wheat Bran
M. Aslanzadeh a, M. Mizani b*, M. Alimi c, A. Gerami d

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a
M. Sc. Graduate of Food Science and Technology, Science and Research Branch, Islamic Azad University,
Tehran, Iran.
b
Associate Professor of the College of Food Science and Technology, Science and Research Branch, Islamic
Azad University, Tehran, Iran.

ac
c
Academic Member of the Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad
University, Iran.
d
Associate Professor of Tehran University, Tehran, Iran.

Received 4 September 2011; Accepted 12 December 2011

ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of
traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause
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many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the
rheological properties of low fat mayonnaise was studied and compared to a blank sample containing starch.
Low fat mayonnaise samples containing different amount of modified wheat bran (1, 2 and 3%) and blank were
produced. The rheological analysis comprising the evaluation of flow properties and oscillatory tests were
carried out by Rheometer. The results of flow curves showed that all the mayonnaise samples exhibited
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nonnewtonian, pseudoplastic behavior which fitted by Herschel-bulkley model and the factors related to this
model were specified in the samples and blank. Storage and loss modulus obtained by the frequency sweep
measurement classified mayonnaise samples into weak gels. The results showed that flow properties of
mayonnaise samples depended on shear rate. The results indicated that separation between two phases of
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emulsion didn’t occurred and all the samples were stable. The sample containing 1% modified wheat bran was
behaving most similar to the blank and due to the best appropriate ratio between cellulose and starch was
selected as the superior sample.
Keywords: Flow Properties, Low Fat Mayonnaise, Modified Wheat Bran, Oscillatory Tests.

Introduction1 the combined perception of mouth feel,

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Mayonnaise is some one of the most
widely used sauces in the world. This
product is a mixture of egg, vinegar, oil and
some other ingredients. Mayonnaise is a
kind of semi-solid oil-in-water emulsion
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taste, and aroma. Fat also contributes to
creaminess, appearance, palatability, texture,
and lubricity of foods and increases the
feeling of satiety during meals (Akoh, 1998).
However fats and oils can cause a lot of

despite containing 70-80% fat (Depree &
Savage, 2001). Fats are one of the essential
components of the diet. Dietary fat provides
essential fatty acids, precursors for
prostaglandins and aids in the absorption of
fat soluble vitamins (ADA, 2005).
In addition to nutrition, fat contributes
key rheological properties and sensory
characteristics. Fat contributes to flavor or
*
Corresponding Author: mizani1_2000@yahoo.com
diseases. High intake of total dietary fat is
associated with increased risk for obesity,
some type of cancer and possibly gallbladder
disease. Epidemiologic, clinical and animal
studies provide strong and consistent
evidence for the relationship between
saturated fat intake, high blood cholesterol
and increased risk for coronary heart disease
(calorie control council, 2006). Current
dietary guidelines recommended limiting the
 M. Aslanzadeh et al.
total fat intake to < 30% of calories and
saturated fats to <10% of total energy intake
for the population as a whole (Ognean et al.,
2006).
Due to the risks of consuming too much
oils and fats, people tend to reduce the
amount of fat in their diet. Therefore
replacing part of the fat with some other
components which might play the role of fat
in the foods but have fewer calories is
essential.
Carbohydrate based replacers that are
called fat mimetics are the largest and oldest
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group of fat replacers (Nancy, 1997). One of
the carbohydrate based fat mimetics that can
be used in the mayonnaise and other sauces
is dietary fiber obtained from hulls and bran
of cereals.
dressings. Some fat mimetics such as
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Up to now a lot of researches have done
for producing low fat mayonnaise and salad
modified starch (Murphy, 1999; Mun et al.,
2009), inulin (James, 1998), pectin
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(Pedersen & Christian, 1997) and
microcrystalline cellulose (Chouard, 2005;
Grodzka et al., 2005), carrageenan (Trueck,
1997), some thickeners (Wendin et al.,
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1997), whey protein isolate and low-
methoxy pectin-based fat mimetics (Liu et
al., 2006), konjac flour (Choonhahirun,
2008), oat dextrin (Shen et al., 2010) were
t.s
generally used to stabilize the emulsion and
to increase the viscosity of light mayonnaise.
Mayonnaise is nonnewtonian fluid and
shows a yield stress, a pseudoplastic, a
thixotropic behavior and time dependent
characteristics (Barbosa-canovas & Ma,
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1995; Goshawk & Binding, 1998; Mancini
et al., 2002).
Various studies investigated the
rheological characteristics of mayonnaise
including flow properties and viscoelastisity
of the product.
Barbosa-Canovas and Ma studied the
flow and viscoelastic properties of
mayonnaise at different oil and xanthan gum
concentrations. They stated that the
28
magnitude of elastic modulus and complex
viscosity increased with the increase of oil
or xanthan gum concentrations (Barbosa-
Canovas & Ma, 1995).
In 2002, the rheological properties of
mayonnaise containing alginates were
studied. The results showed that Alginate
concentration and molecular weight
influenced mayonnaise functional properties
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(Mancini et al., 2002).
Dolz et al investigated the effect of
substituting part of modified starch with
xanthan gum or locust bean gum in low fat
mayonnaise, upon flow and thixotropic
behavior. They reported that starch
substitution with gums led to an increase in
emulsions thixotropy (Dolz et al., 2006).
In this paper the effect of different levels
of modified wheat bran as a fat replacer on
the rheological characteristics of mayonnaise
(Flow properties and Oscillatory tests) were
studied and compared to the blank sample
which contains starch.
Materials and Methods
-Preparation of Mayonnaise
The type and amount of ingredients used
in mayonnaise samples were formulated
according to Behrooz Food Company
(Aslanzadeh et al., 2010). Before preparing
samples of mayonnaise, concentrations of 1,
2 and 3% of modified wheat bran were
hydrated in the water 48 hours individually
and aqueous solution was pasteurized.
Materials were used according to the
conventional method for producing
mayonnaise (Aslanzadeh et al., 2010).
Mayonnaise samples containing different
amounts of modified wheat bran and starch
were coded in Table 1.
Table 1. Coding mayonnaise samples containing
different concentrations of dietary fiber and starch
Sample Code Dietary fiber (%) Starch (%)
F.M.1 1 2.3
F.M.2 2 2.0
F.M.3 3 1.7
Blank 0 2.6
 J. FBT, IAU, 2, 27-34, 2012
- Rheological Analysis
Flow properties and oscillatory tests were
performed in a rheometer (Anton Paar
Physica MCR300) to assess the effect of
different concentrations of produced dietary
fiber from wheat bran on the rheological
characteristics of samples and compared
with the blank.
The mayonnaise was analyzed using a
parallel stainless steel plate having a
diameter of 25 mm and a gap of 1 mm. All
measurements were conducted at 25°C.
Special care was taken to minimize emulsion
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softening when the sample was initially
loaded on the plate. Excess sample
protruding from the edge of the sensor was
trimmed off carefully with a thin blade.
The mayonnaise flow properties were
The shear stress, viscosity, flow behavior
index and thixotropy data were obtained by
using the Herschel–Bulkley equation model
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evaluated in shear rate range of 10-4-10 1/s.
as follows:
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τ= τy+ k ×γ°n
Where τ is the shear stress (Pa), τy the
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yield stress (Pa), γ° the shear rate (1/s), k the
consistency index (Pa sn) and n the flow
index.
In amplitude sweep test frequency was
considered 1 Hz and applied strain rate was
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0.01-100%. Linear viscoelastic region
(γLVE) and G'0 were determined. Frequency
sweep was performed in a frequency range
of 0.01-100 Hz, using strain values
comprised in the linear viscoelastic region
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for each sample (0.3%). The recorded data
included the components of shear modulus
G' (storage modulus), viscous component G''
(loss modulus).
Results and Discussion
-Flow Properties
Changes in shear stress (τ) and viscosity
(η) to shear rate (γ°) of mayonnaise samples
are presented in Figure 1. The model-fitting
29
flow equation parameters of different
mayonnaise samples including k, the
consistency coefficient (Pa. sn) and n, the
flow behavior index was determined (Table
2). After obtaining the regression equation
according to this table it is specified that
correlation coefficient (r2) ranges from 0.94
to 0.98 indicating the results for this model.
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- Oscillatory Tests
Diagram of amplitude sweep and
rheological factors obtained from this test
(G'0 and γ LVE) are shown in Figure 2 and
Table 3 respectively.
The results of the frequency test for all
samples are presented individually in Figure
3.
According to Figure 1, changes in
viscosity to shear rate of samples are similar
and viscosity decreases with increasing
shear rate from 10-4 - 10 (1/s). Therefore all
mayonnaise samples show pseudoplastic
behavior that was reported earlier by
researches (Barbosa-canovas & Ma, 1995;
Juszczak et al., 2003; Worrasinchai et al.,
2006).
In concentrated emulsions, the droplets
are close enough together to interact with
each other which may lead to the formation
of a three-dimensional network of
aggregated droplets. As the shear rate is
increased, the hydrodynamic forces cause
aggregates to become deformed and
eventually disrupted which results in a
reduction in the viscosity (McClements,
1999).
It can be seen F.M.3 sample has the
lowest viscosity in many applied shear rates
and viscosity of F.M.1 and F.M.2 are similar
to the blank. In order to study this in detail,
parameters obtained from Herschel–Bulkley
model will be discussed.
It is clear from Table 2 that consistency
coefficient (k) which is related to viscosity
has the highest and closest score for F.M.1
sample with respect to the blank, but F.M.3
has the lowest value.
 M. Aslanzadeh et al.

F.M.1 (Green)
F.M.2 (Yellow)
F.M.3 (Red)
Blank (Blue)

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Fig. 1. Flow behaviour for the mayonnaise samples
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Table 2. Model-fitting flow equation parameters of mayonnaise samples

Sample K (Pa. sn) n r2

F.M.1 79.56 0.243 0.94
t.s

F.M.2 74.73 0.188 0.97

F.M.3 55.84 0.213 0.96
Blank 76.26 0.161 0.98

Table 3. Rheological factors obtained from amplitude sweep test

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sample G'0 γ LVE (%)

F.M.1 1070 0.785
F.M.2 637 0.298
F.M.3 423 0.483
Blank 240 1.27

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 J. FBT, IAU, 2, 27-34, 2012

F.M.1 (Green)
F.M.2 (Yellow)
F.M.3 (Red)
Blank (Blue)

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Fig. 2. Amplitude sweep for the mayonnaise samples

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A B
t.s
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C D
Fig. 3. Frequency sweep for the mayonnaise samples, A (F.M.1), B (F.M.2), C (F.M.3) and D (Blank)

31
 M. Aslanzadeh et al.
Miyamoto et al. in 2009 studied
interaction between cellulose and starch.
They stated that the best appropriate ratio of
the cellulose to the starch is 30-40%.
Increasing the amount of fiber has negative
impact on the viscosity and consistency
(Miyamoto et al., 2009). Therefore, in this
research just F.M.1 sample ratio is suitable
(43%) and among all samples has the
greatest consistency. The ratio of F.M.2 and
F.M.3 samples isn’t ideal and k value
decrease with increasing amounts of fiber.
In terms of flow behavior index (n)
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mayonnaises behaved as shear thinning
fluids and n values were less than 1. These
findings are in agreement with the results of
other researchers (Barbosa-canovas & Ma,
1995; Juszczak et al., 2003; Worrasinchai et
that F.M.1 has maximum n value and the
least pseudoplastic behavior.
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al., 2006; Liu et al., 2007). Results showed
According to the results obtained from
amplitude sweep test, it is clear that G'0
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values describing the network strength of
mayonnaise samples is in the range of 240-
1070 (Pa). Greater values of G'0 lead to more
consistency of the product. Therefore, it
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becomes clear that among all the samples,
F.M.1 has the maximum consistency. From
F.M.1 to F.M.3 samples with increasing
modified wheat bran in the formulation G'0
t.s
has decreased. An explanation for this trend
is the appropriate ratio of fiber to the starch.
Another important point is that blank has the
lowest G'0 and the weakest network. It can
be concluded that adding dietary fiber to
mayonnaise samples improves their strength
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structures.
γ LVE is the maximum strain that samples
can tolerate in the linear viscoelastic region.
Therefore, frequency test should be
performed in the frequency range which is
less than minimum γ LVE obtained from
amplitude sweep.
Dynamic oscillatory shear tests were used
to characterize the viscoelastic properties of
the mayonnaise samples containing different
32
concentration of modified wheat bran and
starch. The results from the oscillatory shear
tests were expressed in terms of the elastic
modulus (G') and loss modulus (G''). If
G'>G'', the material exhibits a solid like
behavior; however, if G'' > G', the material
behaves like a liquid. Fig. 2 represent the
dynamic mechanical spectra of the
mayonnaise samples obtained by the
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frequency sweep measurement classified
into that of weak gels because G' was larger
than G''. Thus it could be suggested that low
fat mayonnaises are weak and gel-like, as is
typical of dressings and emulsions.
Previous studies have also reported that
mayonnaise samples exhibited weak gel-like
characteristics in the frequency range of 0.1-
10 Hz (Mancini et al., 2002; Liu et al., 2007;
Mun et al., 2009). A high storage modulus
implies that higher stresses are necessary
before the emulsion can flow. On the other
hand, it also means that emulsion stability is
enhanced in low stress situations. As a
result, the possibility of any structural
changes taking place during storage is
reduced by using modified wheat bran.
Also in the frequency range tested,
confluence between the G' and G'' streams
isn’t observed. This result indicated that
separation between two phases of emulsion
didn’t occurred and mayonnaise samples
containing dietary fiber like to control were
stable. Confluence between the G' and G''
might have happened in control sample.
Therefore, in frequencies less than 0.01,
separation of two phases may be observed
just in control.
Conclusion
From the results of this work, it can be
concluded that flow properties of
mayonnaise samples depended on shear rate.
F.M.1 sample containing 1% modified
wheat bran was behaving most similar to the
blank. Due to the high amounts of fiber,
some samples had a negative influence on
the rheological characteristics. Therefore
 J. FBT, IAU, 2, 27-34, 2012

this sample was selected as the superior
sample.
Acknowledgements
The author would like to thank R & D
center and management of Behrouz Food
Company for the help and support of and
Polymer Research Institute for showing
interest in this research work and for their
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